Cut off both ends of the edamame with scissors (you can skip this step). Rinse them off quickly and put into a bowl. Add 1 tablespoon of salt (not listed) and massage the edamame with the salt. Leave for 20 minutes.
After 20 minutes, rub the edamame well again. Rinse them off under running water, and drain into a colander.
Line your pot with parchment paper or aluminium foil, spread the edamame over it, and sprinkle on 2 pinches of salt.
Cover the pot with the lid, and steam-cook over medium heat. Set your kitchen timer to 7 minutes.
After 7 minutes, take off the lid with your left hand (if you're right handed; your right hand if you're left handed), mix up the edamame quickly with your other hand, and replace the lid immediately.
Once the lid has been put back on, turn the heat down to the lowest setting. Set your kitchen timer to 3 minutes.
After 3 minutes, take off the lid with your left hand (if you're right handed; your right hand if you're left handed), sprinkle in 2 pinches of salt, and replace the lid immediately.
Leave the pot as is for 3 to 5 minutes. Mix up the edamame quickly and it's done. Serve while hot!
I think everyone has a different preference when it comes to the texture of edamame. If you prefer them to be firm, shorten the resting time in Step 8.
If you aren't going to eat them right away, transfer into a colander, let cool, drain, and wrap in plastic wrap. Store in the refrigerator to retain the texture.
The pods will have burn marks here and there, but the beans inside won't get burned. You can enjoy the natural umami of the edamame to its fullest.
Story Behind this Recipe
I have been entranced by Staub kitchenware and have been experimenting with them whenever I have free time.
* Although there may be some variances depending on your cooktop, try to follow the heat level and cooking times listed. * This is lightly salted, but adjust the quantity to preference.